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Crispy Chicken Parmesan

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1 egg, beaten
1/3 cup Dijon mustard
3 cloves garlic, minced
3 tablespoons butter, melted
4 boneless, skinless chicken breasts
1 cup panko bread crumbs
1/4 cup shredded Parmesan cheese
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning

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Crispy Chicken Parmesan

  • Serves 4
  • Easy

About This Recipe

Chicken Parmesan is a classic Italian recipe made with chicken coated with bread crumbs and Parmesan cheese (natch), then sautéed and usually served with a red sauce. I omit the red sauce, because I think it makes the coating soggy, and I add melted butter and Dijon mustard to the recipe. And I omit the sautéing step and just bake the chicken in the oven.

Eggs are used to give the bread crumbs something to hold onto, and I add lots of garlic just because, well, garlic is necessary to life! I also use two types of Parmesan cheese, because shredded and grated forms of that cheese have such different textures.

And if you’ve never used panko bread crumbs before, you are in for a treat. These are little bread crumbs that are made in a special way and baked so they are three-dimensional and crunchy. They make a fabulous crunchy and crisp coating on any food.

Serve this easy recipe with some steamed peas, hot garlic bread, and a green salad.



Preheat the oven to 375°F. Line a 9" x 13" pan with foil and top with a wire rack. This is used to elevate the chicken in the oven heat so it browns and crisps on all sides.


In a shallow bowl, combine the egg, mustard, garlic, and melted butter and mix with a wire whisk. Add the chicken and stir to coat. Let stand while you prepare the crumb mixture.


In another shallow bowl, combine the bread crumbs, both kinds of Parmesan, and the Italian seasoning.


Remove the chicken from the mustard mixture, one at a time, and coat in the bread crumb mixture. Place each on the wire rack in the prepared pan as you finish.


Bake the chicken for 25 to 35 minutes, or until a thermometer registers 165°F and the chicken is golden brown. Serve immediately, with some hot pasta sauce if you'd like.


Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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